Coctel De Mariscos

1. 1

   In the jar of a blender, combine 1 cup of the lime juice, water, chile, cilantro, garlic, and 1/8 teaspoon sea salt, and puree.

2. 2

   Strain through a medium-mesh sieve.

3. 3

   Put the diced snapper in a bowl, pour over the lime-chile marinade, and marinate for 20 minutes.

4. 4

   In a pot of boiling water, add a big pinch of sea salt and blanch the calamari and scallops for 1 minute.

5. 5

   Remove from the heat and scoop out of the water with a slotted spoon.

6. 6

   Cut the calamari into 1/8-inch-thick rings.

7. 7

   Cut the scallops into 1/4-inch dice.

8. 8

   Set both aside in a bowl.

9. 9

   In a large bowl, stir together the ketchup, Tabasco, Worcestershire, remaining 2 tablespoons lime juice, celery salt, and oil.

10. 10

    Drain the snapper well and add to the ketchup mixture along with the oysters, crabmeat, calamari, scallops, and chives and toss well to coat with the sauce.

11. 11

    The mixture will hold up to 1 day in the refrigerator.

12. 12

    If you make it ahead, prepare the ketchup sauce without the lime juice, which is added just before serving.

13. 13

    To serve, place some shredded lettuce in each crispy shell, divide the filling equally between them, top with garnish, and arrange in a taco holder.

14. 14

    Or, lean the filled shells in a row, propped upright, on a platter.

15. 15

    Eat right away.

16. 16

    To build your own, place some shredded lettuce, then filling, in a crispy shell, top with garnish, and eat right away.

* Per serving · 4 servings · Values may vary.